Our recipes

Ingredients

• 3 FEMEG gilthead seabream
• 1 lemon
• 1 bunch of parsley
• Olive oil
• 2 cloves garlic
• 3-4TL mayonnaise
• pak choi
• waxy large potatoes (pre-cooked)
• sour cream
• aluminum foil

Preparation

Defrost the giltheads, rinse, pat dry, remove the scales, make diagonal cuts in the sides and season with salt and pepper inside and outside.

Slice the lemon and finely chop the garlic. Add the garlic to the oil and stir.
Place the lemon slices inside the fish along with 3-4 sprigs of parsley. Brush the outside of the giltheads with the garlic oil.
Depending on the equipment, place the fish either in a fish grid, on a grill mat or directly on the grill and let it cook for about 5-8 minutes on each side.

TIP: If the gilthead is to be placed directly on the grill, brush the fish with mayonnaise beforehand. This will prevent it from sticking to the grill grate.

Coat pak choi with the garlic oil as well and place it on the grill grate as well, if desired.

Wrap the pre-cooked potatoes in aluminum foil and place in the embers for about 10 minutes. Turn the potato and leave it in the embers for another 10 minutes.
Then remove the potato, push the foil aside and cut the potato in, but not through.
Fill the baked potato with sour cream and serve with the fish.